Reporter and farmer. [volume] (Webster, Day County, Dakota [S.D.]) 188?-1946, 1887-02-17
DOMESTIC HIKTs'

wErTx cAxK
Whites of three eggs, o.s =.
sugar. two teaspoonfuls Of cr>,,
tar, one Of soda one-half Gun !,
milk, butter size Of an exs. a..
Of flour.
PUFF PUDDING.
One quart Of boiling mill. $;
blespoonfuls of -four; when so,1
little salt and four well beaier
Bake in buttered dish and s,r,.
lemon juice thickened to q push
brown sugar.
JUMBLEs.
One cup of butter. two Guns Il
three eggs, one teaspoonful q
two of best Of cream Of tartar &
. cup Of warm water to dIssclys h
da, flavor with vanilla or lemon
an with -four and roll eut thin.
APPLE PRITTERs.
Make q batter Of the yolks n !,
eggs well beaten. one gill of milk
heaping teaspoonfuls Of flour "a F
blespoonful of salt, well mixet
apples, which have been peeled. !,
and cut in round slices, are dim
this batter and fried a delicate (,
in boiling fat. Sprinkle with poxd1
sugar and serve.
CHICKEN HASH.
Mince cold roast or boiled eb;rI
but not very fine, and TO cups.j
meat add two tablespoonfuls Of /
butter. half cup of milk, ene'
minced onion to give a slight a,
and salt, pepper and mace 10 &
Stew it. taking care to stir ii; and &
iaintily with garnish Of parsley. I
~ particle of bone must be subtrsca
GELATINE APPLES.
Peel and core the apples les,
them whole; put in kettle and boil,
ling a slice or two of lemon. /
green ginger and sugar. Cook the
Piles till tender. Take them up {
fully, boil down the syrup. and i
two tablespoonfuls of gaIe.ine u
has been Dissolved in four spoonful
water to a cupful of this syrup |
this over the apples, and set whers
whole will cool.
MINCED MUTTON WITH PoAcHED
The cold mutton left from di
may be converted into very app
ing dish as follows: Cut the msa
TO thin slices, and cut these very
Melt an ounce of butter in a frying
cut up a slice of onion and fry it /
butter; then remove it; add the me
little salt and pepper and soup or i
to moistsn it; when thoroughly wa
through, put spoonfuls of it neal
toast; on top of the meat place 8 p'
ed egg.
APPLE MERINGUE.
Prepare six large, tart apples
sauce. While hot put in a piece Of
ter the size of an egg. When cold
a cup of fine cracker crumbs, the
Of three eggs well beaten. q
sweet milk or cream. q little salt
gar and nutmeg to taste. Bake
large plate, with an undcrcrust Of
paste and rim of puff paste.
lone take the whites of the eggs
a teacup of white sugar and a few
Of essence of lemon; beat to
roth, pour over and put back int
oven to brown lightly.
TO MAKE COFFEE STRONG AND Gil
First you must have q good XII
coffee. or a mixture of good cotfe'
must be roasted sufficiently bui
burnt in the least; a few burnt b
will give a bad taste to the coffee
small teacup of ground coffee will
two breakfast cups of strong {
After grinding the coffee. rather
put it into vessel and heat il u
is warm, then put it into q drip
piece of flannel at the bottom Q
4 frfpper VIII ncoeAass-
ing into the pot below it. The
pot must be also heated as well
coffee. Or you can put the z
coffee into the dripper and set th'
tie back part of the stove to
Have a kettle with boiling water
pour enough of this water on the
to swell it; keep the coffee in
place for twenty minutes. pour
much more boiling water as you
when it has dropped through it is
|
to serve.